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Spencer Grimes
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23-Cooking/References/High Smoke Point Fats.md Normal file
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The "Smoke Point" is the temperature at which a fat stops shimmering and starts to burn, smoke, and taste bitter. Since a good sear requires high heat, you need fats that can handle the "thermal load" without breaking down.
| Fat Type | Smoke Point | Best Use |
| :--- | :--- | :--- |
| **Avocado Oil** | **~271°C** | The gold standard for high-heat searing. Neutral flavor. |
| **Ghee (Clarified Butter)** | **~250°C** | Best for flavor. All the milk solids are removed so it won't burn. |
| **Tallow / Lard** | **~200°C** | Great for "Standard American" or "Latin" profiles. |
| **Neutral Oils (Canola, Grapeseed)** | **~200°C - 230°C** | Reliable, cost-effective, and won't change the flavor of the dish. |
#### What to Avoid for Searing
* **Extra Virgin Olive Oil:** Has a low smoke point (**~160°C - 190°C**). Best used for finishing or low-heat sautéing.
* **Butter:** Milk solids burn almost instantly at high heat. If you want butter flavor, add it at the very end of the cooking process (this is called "butter basting").